Cooking club will be on August 14th at my place (I'll be e-mailing directions). The theme for this month will be based on a favorite dish from one of your favorite restaurants! The goal is to make the dish with all the same ingredients they do! I found several sites online with various restaurants listed, here are five of them to get you started if you need help!
topsecretrecipes.com
recipesecrets.net
copycat.com
copycat.cdkitchen.com
recipes.robbiehaf.com
Beverage: Jeri (Raspberry Lemonade from The Cheesecake Factory)
Appetizer: Hannah (Macaroni Grill's Rosemary Bread)
Salad:
Soup: Sarah (French Onion Soup from Mimi's Cafe)
Main dish: Kristen
Side dish:
Dessert: Alma (Mrs. Field's chocolate chip cookies)
French Market Onion Soup
(Serves 6-8)
2 tablespoons butter
2 lb yellow onions, halved and sliced 1/2" wide
2 quarts homemade beef stock or 4 cans (14 oz) beef broth & 1 can beef consommé (undiluted)
1/4 cup freshly ground Romano cheese
salt & freshly ground black pepper, to taste
Melt the butter in a heavy-bottomed pot and sauté the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don't burn). Add the beef stock and simmer 10 minutes. Whisk the grated cheese into the soup and season with salt and pepper to taste.
To serve French Market Onion Soup "Au Gratin," pour into ovenproof soup crocks. Top with toasted, sliced French bread and sliced or grated cheese (Gruyere, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil until the cheese melts and carefully remove from the oven.
Sarah's notes: I did the onions as the recipe says, but it didn't look like enough. So I doubled it - but didn't remember about the bread or onions soaking up the broth. I wasn't able to whisk in the grated cheese because my pregnant brain forgot, and we just added it in the car - I don't think the cheese would have been so chunky.
Macaroni Grill's Rosemary Bread
1 tbsp. dry yeast
1 tbsp. sugar
1 cup warm water (105-115 degrees F)
2 1/2 cup white flour, divided use
1 tsp. salt
2 tbsp. chopped fresh rosemary, divided use
1 tbsp. canola oil, peanut oil or olive oil
nonstick cooking spray
2 tbsp. butter, melted
Place yeast, sugar, and warm water in large bowl or food processor and allow mixture to become bubbly.
Mix in 2 cups of flour and the salt. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 30 seconds until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.
Punch down dough and divide in half. Let dough rest about 5-10 minutes.
Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves.
Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining 1 Tabelspoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 450 degrees F.
Lightly sprinkle course salt over the loaves. Bake for 20-25 minutes, until lightly browned.
(This makes 2 loaves. Since there is only the two of us, I always put one loaf in the freezer then it's ready anytime when we want more of the bread. I just take it out an hour or so before dinner. About 5 minutes before dinner is ready, I pop it in a 350 degree F oven for 5 minutes or so to warm it a bit.)
"Mrs. Field's" / "Neiman Marcus" chocolate chip cookies (they're neither; just urban legend)
(Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
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